Best 7 Blueberry And Raspberry Pancake Topping Recipes
Blueberry and raspberry pancake topping is a delicious and versatile condiment that can elevate your pancakes to the next level. Whether you are a seasoned pancake enthusiast or a novice cook looking to impress your brunch guests, this guide will provide you with the knowledge and inspiration to create the perfect blueberry and raspberry pancake topping. From classic recipes that highlight the natural flavors of the berries to innovative flavor combinations that will tantalize your taste buds, this article will offer a variety of options to suit your preferences. So, gather your ingredients, heat up your griddle, and get ready to embark on a culinary journey that will transform your pancake-eating experience.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING
Provided by Katie Lee Biegel
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
- Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
- Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
- Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.
BLUEBERRY AND RASPBERRY PANCAKE TOPPING
Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.
Provided by thr33things
Categories Syrups
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.n
Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 10.3 g
BLUEBERRY AND RASPBERRY PANCAKE TOPPING
Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.
Provided by thr33things
Categories Syrups
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.n
Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 10.3 g
ORANGE PANCAKES WITH RASPBERRY TOPPING
Skip the stop at the pancake house and make these easy pancakes at your own house instead. With a bit of orange in the batter and raspberry sauce on top, they're a treat for the eyes and the stomach!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In 1-quart saucepan, stir 1/2 cup orange juice and the cornstarch until smooth. Heat to boiling over medium heat; boil 1 minute. Meanwhile, pour raspberries and syrup in strainer over medium bowl to drain. Stir syrup into juice mixture; cool slightly. Stir in raspberries; set aside.
- In medium bowl, mix flour, powdered sugar, baking soda, salt and orange peel. Beat in milk, butter, egg and 2 tablespoons orange juice with spoon or wire whisk just until blended.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with raspberry topping. Garnish with whipped topping and fresh berries.
Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (2 Pancakes and 1/4 Cup Topping), Sodium 300 mg, Sugar 25 g, TransFat 0 g
RASPBERRY PANCAKES
Steps:
- Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
BLUEBERRY TOPPING FOR PANCAKES AND WAFFLES
This recipe for blueberry topping, from the March/April 2007 issue of Blueprint magazine, is the perfect addition to healthy pancakes and waffles.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 1
Steps:
- Place blueberries in a medium saucepan over medium heat. Bring to a boil; cook until thickened and syrupy. Serve with pancakes or waffles.
LEMON & RICOTTA PANCAKES WITH RASPBERRY SAUCE
I've been having this love affair with Ricotta Cheese lately. After watching Bobby Flay make some yummy Blueberry & Ricotta Pancakes, I thought I'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon).
Provided by Melanie B.
Categories Breakfast
Time 20m
Yield 12 panckaes, 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
- To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
- Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
- Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
- Serve with the Raspberry Sauce and a sprinkle of fresh mint.
Tips:
- Choose ripe and fresh blueberries and raspberries for the best flavor.
- Use a large skillet or griddle to cook the pancakes, so they have plenty of room to spread out.
- Cook the pancakes over medium heat, so they have time to cook through without burning.
- Flip the pancakes only once, when bubbles start to form around the edges.
- Serve the pancakes immediately with your favorite pancake toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These blueberry and raspberry pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a special occasion or a lazy weekend morning. With their fluffy texture and sweet, tangy flavor, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a new pancake recipe to try, give these blueberry and raspberry pancakes a try. You won't be disappointed!
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